Parsnip Carrot Muffins

What to do with an excess amount of parsnips and carrots? Make muffins! I love making a “kitchen sink” type of muffin, and throwing in random things I have in the fridge and pantry. This time I added dates and crystallized ginger that I had on hand. They came out great! Plus you don’t feel bad about eating a million of them because they have vegetables in them……right?!! Right.

1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of turmeric
Dash of black pepper (which will activate the benefits of the turmeric)
1/2 cup water
1/2 cup apple sauce
6 oz Greek yogurt
1/2 teaspoon vanilla extract
5-6 dates, pitted and chopped
5 pieces crystallized ginger, chopped
2 large parsnips, peeled and grated
2-3 small carrots, peeled and grated

Preheat oven to 375 degrees. In a large bowl, whisk together all the dry ingredients, including the spices. In a separate bowl, mix together the grated parsnips and carrots, dates, ginger, eggs, yogurt, water, apple sauce, and vanilla extract. Add the wet ingredients to the dry ingredients and fold until batter forms. It will be thick! If you feel it is too thick, you can add bit of water to thin it out a little. Grease a muffin pan with non-stick spray (I like to use coconut oil) and fill each tin with equal amounts of batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out dry. Enjoy with some butter and/or a drizzle of honey!

One thought on “Parsnip Carrot Muffins

  1. These look and sound so tasty!! Seeing as I never have an excess of parsnips and carrots, or even dates or crystallized ginger, I’m gonna have to go buy all this stuff just to satisfy this unexpected craving 🙂 xo

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